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Overhead shot of sliced corned beef brisket served on a white platter with baby potatoes, carrots, and cabbage.
5 from 6 votes

Instant Pot Corned Beef

Instant Pot corned beef is a flavorful 90-minute one-pot meal complete with fall-apart beef, veggies, and a simple sweet and tangy glaze to smother on top!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes

Equipment

  • 6 or 8 quart Instant Pot
  • Trivet

Ingredients

  • 3 ½ cups beef stock/broth
  • 3 pound corned beef brisket excess fat trimmed, patted dry with paper towels
  • 1 tablespoon pickling spice or use spice packet provided
  • 3 cloves garlic minced
  • 1 medium yellow onion quartered
  • 2 bay leaves
  • 1 pound baby potatoes
  • 3 carrots sliced
  • ½ head cabbage quartered
  • chopped fresh parsley chopped for garnish

For the glaze:

  • 3 tablespoons coarse ground dijon mustard
  • 2 tablespoons brown sugar

Instructions

  • Place metallic trivet in the instant pot, add the stock to the bottom of the pot. Then place the brisket over the trivet. Add garlic, pickling spice, garlic, onion, and bay leaves.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 70 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to naturally release for 10 minutes, then quickly release the rest of the steam.
  • Carefully remove the lid, and remove the corned beef onto a plate. Tent with foil to keep it warm.
  • Remove the trivet from the instant pot, then add the potatoes, carrots, and cabbage. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL-HIGH setting and set the cooking time for 3 minutes at high pressure. When the cooking program ends, quickly release the steam.
  • Meanwhile, as the vegetables are being cooked make the mustard glaze by combining mustard with sugar and brush it over the corned beef.
  • Remove the cooked vegetables from the instant pot, and serve with the beef. Garnish with chopped parsley.

Notes

  • Slice the brisket across the grain. To get the most tender forkful, slice the brisket across the grain.  To do this, look at the direction that the grains naturally run and cut across them in the opposite direction.  This will shorten the grains which will help to maintain the beef’s tenderness and make it easier to chew.
  • Cut your brisket to fit.  If your portion of brisket doesn’t fit into your Instant Pot in one piece, just slice it in half so you can easily arrange it inside the pot.
  • Store in an airtight container. Leftover corned beef can be stored in the fridge in an airtight container for up to 5 days.  You can enjoy the delicious leftovers cold straight from the fridge, or warm them up in the oven or microwave.

Nutrition

Serving: 0.5pound | Calories: 580kcal | Carbohydrates: 28g | Protein: 39g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Cholesterol: 122mg | Sodium: 3141mg | Potassium: 1558mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5184IU | Vitamin C: 108mg | Calcium: 87mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/instant-pot-corned-beef/